Home-made Chicken Noodle Soup... I NEVER thought I'd see the day!!

It's been a while so I thought I would share what I'm making for dinner tonight. Believe me, I never imagined the day would come where I would attempt to make Homemade Chicken Noodle Soup... Pretty sure the better half of me didn't either :-) HA! My fabulous neighbor made this for us right after my Tonsillectomy last year (nope... I definately don't recommend that!) and it's hands down, way better than Campbells (which is pretty good, in my opinion).

Chicken Noodle Soup

(It looks intimidating but stick with me... it's super easy!)

* Pull chicken off bones and set aside.

Broth:

1- Rotisserie Chicken (well, that's what I used anyway 'cause it cut out a million steps)

3-1/5 quarts water

3- chicken bouillon cubes

1- peeled onion

2- tsp. Italian seasoning

1- tsp. lemon-pepper seasoning

3-tsp. minced garlic

4- bay leaves

* Add bouillon, onion, seasonings, garlic, bay leaves, and bouillon cubes to water and boil for 20 minutes.

* Remove leaves and onion and throw them away.

Ingredients:

2- cups sliced carrots

2- cups sliced celery, with leafy green tops

2- bags of Reames frozen egg noodles

3- Tbsp. minced fresh parsley

1/3- cup grated Parmesan cheese

3/4- half and half or heavy cream

Salt & pepper to taste

*Add carrots to boiling broth and cook for 3 minutes.

* Add celery and continue to cook for 5-10 minutes.

*Add egg noodles and cook according to package directions.

* When noodles are done, add shredded rotisserie chicken, parsley, cheese, cream (or half and half) and cook for another 2 minutes.

* EAT! :-) This makes LOTS of soup and it shares well or freezes well, too!

( If you're watching calories, you can leave out the cheese and cream)